Stuffed Artichokes Recipe: How to Make Stuffed Artichokes
Written by MasterClass
Last updated: Nov 4, 2024 • 3 min read
Stuffing artichokes with a simple mixture of breadcrumbs and cheese is an easy way to enjoy this spring vegetable. Steaming the artichokes in the oven ensures that they will be tender, with a crispy, golden-brown crust.
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What Is an Artichoke?
An artichoke is a cultivated, edible thistle formally known as a globe artichoke, or a French artichoke. Perched upon woody, thick stalks, artichokes are the plant’s flower buds, pre-bloom. A town in California calls itself “the Artichoke Capital of the World,” but Italians or Greeks might be able to say the same: they’re found in most places with a Mediterranean climate.
What Are Stuffed Artichokes?
Stuffed artichokes is an Italian dish of fresh artichokes filled with breadcrumbs, garlic, and cheese, steamed in the oven until tender. In Sicily, stuffed artichokes are traditional fare for St. Joseph’s Day in March. Enjoy them all spring as a festive appetizer or side dish.
How to Choose Artichokes for Stuffing
Globe artichokes are in season from March to May and again for a brief period in October. For stuffing, look for large artichokes (not baby artichokes) that feel heavier than they look and have a bright green color. A few brown spots are okay, but avoid artichokes that are more brown than green.
How to Prep Fresh Artichokes for Stuffing
With their tightly closed petals and spiky choke, fresh artichokes are one of the most intimidating vegetables to prepare. Here's how to do it.
- 1. Cut a lemon in half and squeeze the juice into a large bowl of cold water.
- 2. Using a serrated knife, remove most of the stem so that the artichoke can sit flat on its base. Reserve the stem for another use—once peeled, it's tender, just like the heart.
- 3. Using a serrated knife, trim the top of the artichoke, removing about 1 inch.
- 4. Using sharp kitchen scissors, snip off the spiny portion of the petals.
- 5. Starting at the base, use your hands to gently open the petals of the artichoke.
- 6. When you get to the center of the artichoke, remove the inner petals to reveal the hairy choke. Using a spoon, remove the choke and discard.
- 7. Place the trimmed artichoke in the lemon-water mixture to prevent browning.
How to Eat Stuffed Artichokes
The edible parts of the artichoke are the heart, the stem, and the meaty base of the petals (sometimes called the artichoke leaves). To enjoy stuffed artichokes, use your fingers to pull off an outer petal. Using your bottom teeth, scrape the stuffing and the meaty base into your mouth. Discard the remainder of the leaf and repeat until you've eaten all of the outer petals. Next, use a spoon to scoop out the heart, along with more stuffing. You can use a knife and fork to cut the heart into bite-size pieces, if needed.
Stuffed Artichoke Recipe
makes
prep time
30 mintotal time
1 hr 15 mincook time
45 minIngredients
- 1
Preheat the oven to 375 degrees Fahrenheit.
- 2
Zest the lemon and set aside the lemon zest.
- 3
Cut the lemon and half and squeeze lemon juice into a large bowl of cold water.
- 4
Using a serrated knife, trim the artichoke.
- 5
First, remove the stem so that the artichoke can sit flat and set aside the stem.
- 6
Then, trim the top of the artichoke, removing about 1 inch.
- 7
Using sharp kitchen scissors, snip off the spiny portion of the petals.
- 8
Starting at the base, use your hands to gently open the petals of the artichoke.
- 9
When you get to the center of the artichoke, remove the inner petals to reveal the hairy choke.
- 10
Using a spoon, remove the choke and discard.
- 11
Place the trimmed artichoke in the lemon-water mixture to prevent browning.
- 12
Repeat with remaining artichokes.
- 13
Peel and mince artichoke stems.
- 14
Make the breadcrumb mixture.
- 15
In a large bowl, combine reserved lemon zest, minced artichoke stems, breadcrumbs, chopped parsley, grated cheeses, garlic, salt, and pepper.
- 16
Add olive oil and anchovy paste and stir to combine.
- 17
The breadcrumb mixture should have the consistency of wet sand; if it is too dry, add more olive oil.
- 18
Taste and season with additional salt and pepper if needed.
- 19
Remove one artichoke from the lemon water and shake to remove excess water.
- 20
Working from the base to the center, generously fill the artichoke petals and center with the breadcrumb mixture.
- 21
Arrange the artichokes stem side down in a dutch oven or baking dish and add 1 inch of water.
- 22
Cover with a lid or foil and steam artichokes in the oven until the petals are very tender and the breadcrumb mixture is golden brown, about 30–45 minutes, adding a little water if needed.
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